Description
A hearty salad combining creamy potatoes, savory steak, and crispy bacon, perfect for barbecues and potlucks.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 cup cooked and chopped steak (ribeye or sirloin recommended)
- 1/2 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1/4 cup green onions, finely chopped
- 1/4 cup fresh parsley, chopped
- Optional: additional crumbled bacon for garnish
Instructions
- Place the halved baby potatoes into a large pot and cover them with water. Add a pinch of salt.
- Boil over medium-high heat.
- Reduce heat to medium and let simmer for about 15-20 minutes, until fork-tender.
- Drain and cool the potatoes for a few minutes.
- In a bowl, mix sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, black pepper, and salt until smooth.
- In a mixing bowl, combine cooled potatoes, chopped steak, crumbled bacon, green onions, and parsley.
- Pour dressing over the potato mixture and toss to coat.
- Taste and adjust seasoning; add water or vinegar if too thick.
- Cover and refrigerate for at least 1 hour to blend flavors.
- Before serving, garnish with additional bacon if desired and serve chilled or at room temperature.
Notes
Allowing the salad to chill enhances the flavor. Adjust seasoning according to your taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg